Mama Carmela’s Thanksgiving, Christmas & Easter- Napolitano Meatball & Hard Boiled Egg Lasagna


This is a quick and easy version of my Mama Carmela’s famous Thanksgiving, Christmas and Easter Lasagna. The addition of hard-boiled eggs and sliced meatballs were influenced by her northern Italian background and make this dish extra delicious and one of a kind!

I’ve adapted her recipe and made it “today” friendly for ease of preparation by using good-quality bottled sauce instead of her traditional homemade. I will share her homemade pasta sauce with meatballs within the coming weeks. For now, this is a wonderful alternative dedicated to today’s busy, weekend, gourmet Italian chefs.

Buon Appetito & Happy Thanksgiving!


  • 2 quarts tomato sauce, homemade or good quality bottled, marinara or meat
  • 2 boxes (16-ounces) no boil lasagna noodles
  • 1 pound of homemade meatballs; cooked or frozen; heated, sliced in 3rds
  • 1 large container of whole-milk ricotta cheese
  • 1 raw egg slightly beaten
  • 1/2 pound (1 cup) grated Parmigiano-Reggiano
  • 1/2 pound (1 cup) grated Pecorino Romano
  • 1 bunch parsley leaves chopped
  • 1 bunch basil, chiffonade
  • 16-ounces mozzarella, shredded
  • 7 hard boiled eggs, cut in half (7 is the number that represents perfection)
  • Salt & fresh cracked black pepper


Preheat the oven to 375 degrees

  • In a deep, rectangular lasagna pan, add a medium thick layer of tomato sauce to the bottom.
  • Layer the lasagna noodles evenly across the bottom of the pan to cover the entire surface, about 4 sheets of no boil noodles
  • Top with sliced meatballs, and another layer of lasagna noodles, add another layer of sauce to the top of the noodles.
  • Mix ricotta cheese with 1/2 cup each of Parmesan and pecorino Romano cheese, the beaten egg, ½ cup each of parsley and basil, chopped fine, salt and pepper to taste. Use this mixture as your next layer.
  • Sprinkle with shredded mozzarella. Then place in the hard boiled eggs, cut sides up.
  • Top with another layer of noodles and another heavy layer of sauce.
  • Finish with remaining grated Parmesan and Romano cheeses. Cover with foil and bake for approximately 1 hour or until bubbling.
  • Uncover and let cool and set for at least 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.
  • Top with extra tomato sauce and chopped fresh parsley and or basil right before serving.

Makes: 9-12 main course portions


Ti amo mamma grazie per il cibo delizioso e ricordi incredibili


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19 Comments Add yours

  1. koolaidmoms says:

    Interesting about the 7 eggs. I never knew that! Looks delicious as always!

    1. Thanks, Marci! #7 is a magical number! Happy Thanksgiving, Hon xoxo

      1. koolaidmoms says:

        Same to you!

  2. Mary says:

    Thank you chef Lana for this fabulous lasagna recipe!

    1. You are more than welcome! Your photo of mom reminded me to repost this recipe! Thanks so much, Sis Mary! Happy Thanksgiving!

  3. Angela Brio Schervish says:

    Such wonderful childhood memories of Mama Carmela’s holiday cooking! Grazie!

    1. Thanks so much, Big Sis!! She provided the very best! Love you <3

  4. Yumolicious! 🍓

    1. Thanks so much, Gail! Happy Thanksgiving!! xoxo

      1. Don’t eat too much turkey. 🦃 Then again…..why not?! lol

      2. Thanks, Gail! So true! This year we chose the rotisserie to cook our bird. Moist & flavorful! Hope yours was wonderful!!

      3. Oh yes! And the leftovers were divine!!! 🦃

  5. Wow that looks amazing Lana!

    1. Thanks, Katherine! The memories make it that much more delicious 🙂 xoxo

  6. Looks delicious! Happy Thanksgiving! 🙂

    1. Thanks so much, Chef! Happy Thanksgiving to you as well <3

  7. Lovely recipe! Happy Thanksgiving, Lana 🙂

    1. Hello Sweet Freda! Thanks so much! And Happy Belated Thanksgiving to you, my friend! <3

      1. Thanks dear 🙂

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